This seriously is my go-to appetizer. Sometimes, though, I’ll even make it just to eat for lunches during the week.

Yeah, and keep it all to myself.

I think this ingredient photo pretty much sums up why I like this so much: just a few, quality ingredients = amazing flavor. Not pictured is balsamic vinegar. Only a splash is needed, but it’s a really nice addition.

Most of my family is allergic to cow’s milk so this looks like a great dish that would work for our family. I dry my own tomatoes out of our garden but I have only stored them in vacuum sealed bags. I will have to try storing some of my dried tomatoes in oil.

Hmm — I think I can use that idea for my never ending supply of fresh figs! I have a left over melange of chopped sautéed fresh figs, mixed with caramelized onions, and some chopped salami — dumping it on some goat cheese and serving with some sturdy bread would be just the ticket. Thank you for the “spark” on how to use what I got!

I wish i could say how nice, and i know many out there love their goat cheese……it is the smell that prevents me from indulging.However, the recipe you give i have made using some nice cream cheese….i mention this for those with my problem….The olive oil preserved dried tomatoes; i just freeze mine, and they thaw quickly. If i need them soaking in evoo…i just add to them the day prior and all is well without having the thoughts race through my mind of poss danger. Meanwhile, thank you Jami…CN